My friend cooked this lychee pudding for me. I tasted it and it was just like the one in the restaurant. The consistency is just enough. This pudding is usually served in Chinese restaurants. It is a very light pudding served as desserts. If you do not like lychees, other flavours can be added. Children like this pudding if it is put in jelly moulds with different shapes.

Ingredients:

1 pkt. 'Mermaid' jelly powder

2 cans evaporated milk

2 liter water

300 g sugar

2 pandan leaves

Method:
1. Put all the ingredients in a pot and let it boil. Once it boils, put off the fire.

2. Pour into desired moulds.

3. When the jelly begins to harden slightly, add some lychees on top.

4. Keep in the refrigerator before serving.

cooking time: 10 minutes

note: Do not cover the pot once it boils. This is to prevent the jelly from spilling over the pot

This type of moon cake is very simple. You do not have to cook it. After doing it, keep it in the refrigerator. It can last for 4 - 5 days.The glutinous rice flour is steam for 10 minutes before used.

Ingredients:

Pastry for moon cake:

300 g cooked glutinous rice flour (kou fen)

100g oil or shortening

200 g icing sugar

200 ml cold water

Filling for moon cake:

600 g lotus seed paste

Method:
1. Sieve glutinous rice flour and add icing sugar . In a bowl add a few drops of green colouring and pandan essence . Add in water to make a soft dough. Use scrapper to add in shortening. Knead till smooth. Divide into 70-80 g balls each.
2. Divide the filling into 150 g each
3. Roll the dough with a rolling pin till flat.Add in the filling in the centre and wrap into a ball.
4. Dust each ball with some glutinous rice flour.Press in a moon cake mould.Take in out and put in a container. Cool it in the refrigerator for a few hours before serving.

Note: Any type of paste can be used.The paste are sold in shops selling cakes ingredients.You can also make it you own.
If you like to try making traditional mooncake, go to my previous post in this blog.

This recipe was taught by my friend. It is suitable for the old and young. A very simple dish which can be done in 20 minutes. It is very nutritious and delicious. Try it and I'm sure many would like it.

Ingredients:

200 g minced meat

2 pieces bean curd (mashed)

3-4 water chestnut (chopped)

1/4 carrot (sliced)

1 dried mushroom (soaked)

6 oyster mushrooms

Seasoning:

1 tbsp oyster sauce

1 tsp sesame oil

a dash of pepper

Method:
1. Put mushroom in the centre of a bowl followed by carrot around it. Arrange smooth side of the oyster mushroom on the side of a bowl.
2. Season minced meat, mashed bean curd and chopped water chestnut.Put in centre of the bowl.
3. Press lightly the ingredients in the bowl.
4. Steam for 15 minutes.
5. When cooked, turn the bowl onto a plate. Serve it hot.

This is another simple dish which can be cooked in 15 minutes. Other fish which can be used are promfret (bawal), siakap (sea bass or perch) and garoupu.Ingredients:

500 g jenahak fish

1 tbsp chopped garlic

1/2 tsp salt

1/2 tsp pepper

1 tbsp cornflour

1 1/2 tbsp oyster sauce

1/4 cup water

oil for frying

Method:

1. Clean fish and slit open. Season with salt and pepper. Rub cornflour over the fish.
2. Heat oil for deep frying. Fry fish till both sides are crispy.
3. Prepare the sauce. Heat up a tbsp of oil. Fry garlic till fragrant.
4. Add in oyster sauce and 1/4 cup water. Let it boil. When it begins to boil, pour gravy over the fried fish.
5. Serve on a plate.

serving: 3 person

cooking time: 15 minutes

Note: Nowadays we can ask the fish monger to clean the fish. Take this opportunity to save time.

This dish is similiar to the egg omellete.The difference is that other ingredients such as carrot, crab meat, french beans and long beans or any other food can be added. A very simple dish which can be cooked by beginners too. Try it and you won't regret.

Ingredients:

3 eggs

1/4 carrot (shredded)

small prawns (diced)

salt and pepper to taste

2 tbsp oil for frying

Method:1. Beat eggs in a bowl.

2. Add in carrot and prawns.

3. Season with salt and pepper.

4. Heat up oil . When hot, put in the beaten eggs in a frying pan.

5. Flip over the omellete.when it is cooked.

6. Serve on a plate.

Serving: 3 person

Cooking time: 10 minutes

Note: Eggs can burn very easily. Turn the heat to medium while cooking.

Moon cakes are made during the 8th month of the lunar Chinese calender. The actual date for celebrating the festival is on the 15th of the 8th month of the lunar Chinese calendar. Usually wooden moulds are used for making moon cakes. Nowadays plastic moulds are used because it is much cheaper. There are many designs on the mould. It can be bought at any shops selling ingredients for cakes.

Ingredients:
Syrup:
1/2 kg sugar
1 1/2 cups water
2 slices lemon

Boil the syrup for about an hour until it turns golden brown.To test whether it is ready , pour a tbsp of syrup in cold water. If it separates it is ready. If it turns into a ball, the syrup is too thick. Add more more water.When done, keep in a cool place for 2 weeks before use.The remaining syrup can be kept for future use.

Method:
1. Prepare the pastry . Mix all the pastry ingredients in a bowl.If it is too soft, add in more flour.It should be soft but not stick to the fingers. Divide into 6 portions. Each portion about 50 g. Let it rest for at least an hour.

1. Cook the red beans till soft and dry. Blend red bean in a mixer while still hot with the skin till fine.
2. To cook the bean paste, pour in sugar and red bean paste in a wok and keep stirring to prevent sticking. When mixture thickens, add in oil and essence.Keep stirring till cook. When it is ready, the paste will leave the side of the wok clean. Dish out and cool it in the refrigerator.
3. When the paste is firm, mix kuaci with the red bean paste. Divide into 6 portions. Each portion about 150g.

3. Flatten each dough and add filling in the centre. Wrap the dough into a ball. Dust it with flour.

4. Shape the dough in a moon cake mould. Press slightly. Then knock it out. Place in a baking tray and brush with beaten eggs. Bake for 15 minutes at 100 degrees celsius.

Note: Other fillings such as lotus seeds, green beans or yam can be used. Egg yolks can be added in centre of the fillings if used. Steam the egg yolk before adding to the filling.

Pineapple helps to speed up tissue repair. It also helps in indigestion.The combination of fruits in this enzyme helps to reduce pigmentation.

There are many types of enzymes.Enzymes are good for the overall health. Any types of fruit can be used to make enzymes. Make sure you use filtered water to wash the fruits and dry it first before making the enzymes.

Ingredients:

1 ripe pineapple ( peeled and sliced)

3 kiwi fruit (peeled and sliced)

2 lemon (peeled and sliced)

1/2 cup honey

1/2 cup brown sugar/ 100 g oligo sugar

Method:

1. Clean all the fruit and let them dry. When they are dry, slice thinly

2. In a clean dry glass bottle, arrange the fruit layer by layer. Put in pineapple first, then kiwi fruit followed by lemon. Pour in 1/8 cup honey and 1/8 cup brown sugar. Repeat the process till all the fruit are used up.

3. Cover the glass bottle with a piece of cloth or plastic cling wrap. Put in a cold place.

4. Everyday rotate the bottle so that all the fruit juice cover the fruit. Do this everyday for at least two weeks.

5. When done, keep the enzyme in the refrigerator.
6. To drink the enzyme, take 2 tbsp enzyme to a cup of water.

Note: Oligo sugar can be used to replace brown sugar which can be found in organic shops. This sugar is not as sweet and it is good for diabetics.